From: Executive chef Jason Balestrieri, Cantinetta Luca, Carmel, CA. Yield: 4 servings. 12 oz. sweet baby lettuce mix 1 cup sliced radicchio leaves 24 Belgian endive leaves 4 oz. wild arugula leaves 1 cup toasted walnut halves 1 cup thinly sliced apple 1 cup crumbled Gorgonzola cheese 1 cup honey vinaigrette, prepared to taste, sea salt to taste, cracked black pepper In a mixing bowl, combine the baby lettuce, radicchio leaves, endive and wild arugula. Mix to combine. Add toasted ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.